Choco ball cubes

Method

Topping

After cooling	Spread Topfil Peach and put a layer of crispy chocolate.
Crispy chocolate	Belcolade Selection Noir 55% Cocoa Trace 600g + rice crispies 60g

Mixing

Mixing spiral	3 min 1st speed, 3 min 2nd speed, add the Mimetic Incorporation, 3 min 1st speed, 3 min 2nd speed.
Dough temperature	27ºC
Bulk fermentation	10 min
Scale	120g
Intermediate proof	10 min

Make up

Shaping	Roll out and place 4 half balls of chocolate filling. Fold to close and place in mould.
Final fermentation	± 60 min at 29°C, 85% RH.
Decoration before baking	Brush with Sunset Glaze.

Baking

Oven temperature	245°C top, 240°C bottom
Baking time	± 6 min

Discover Nutrition info

1,139 Kcal
Energy

271Kj
Energy

8g
Fat

3.9g
Saturates

41g
Carbohydrates

6.3g
Sugars

Nutrition information


Energy 1,139 Kcal
Energy 271Kj
Fat 8g
Saturates 3.9g
Carbohydrates 41g
Sugars 6.3g
Protein 6.4g
Salt 2.7mg

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Choco ball cubes

Ingredients

Method

Topping

Mixing

Make up

Baking

Discover Nutrition info

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